Pippin Puffs

These must be baked at the last minute and served piping hot, but the dough can be made up the day before and refrigerated until party time. It also freezes well.

Ingredients:

1 cup sifted flour

3 ounce Pippin Cheese Roll

⅛ teaspoon dry mustard

¼ teaspoon nutmeg

¼ teaspoon salt

½ cup butter, softened

Directions:

Blend all ingredients together for the pie crust. Work until dough holds together and looks like cookie dough. If too soft to handle, chill about 20 minutes in the refrigerator. Pinch off teaspoons of dough and roll into small balls. Place 2 inches apart on an ungreased cookie sheet and bake in a 375° oven, 10-15 minutes. Puffs should hold their shape when lifted, but do not bake till hard and brown. Baking time is a little longer if the dough has been refrigerated. For smaller puffs, use a ½ teaspoon measure; these will be done in 5-8 minutes.

Variation: to make an attractive design, dip a four-pronged fork into bright red paprika, and press ridges into the tops of each cheese ball just before baking.